Description
This Red Velvet Cheesecake Swirl Cake combines the classic moist and tender red velvet cake with a luscious, creamy cheesecake swirl, creating a visually stunning and delicious dessert perfect for any celebration or special occasion.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
Cheesecake Swirl & Frosting
- 16 ounces cream cheese (room temperature)
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Prepare the Pans: Grease and line two 9-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Preheat Oven: Set your oven to 350°F (175°C) so it reaches the right temperature for even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until fully combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smoothly blended.
- Blend the Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and uniform in color.
- Prepare Cheesecake Swirl: Beat the cream cheese in a bowl until smooth; gradually add powdered sugar and vanilla extract, whipping until the mixture is light and fluffy.
- Layer the Batter: Divide the red velvet batter evenly between the prepared cake pans. Drop spoonfuls of the cheesecake mixture on top of the batter, then gently swirl using a skewer or knife to create a marbled effect.
- Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling Time: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to wire racks to cool completely to room temperature.
- Frosting & Decoration: Use the remaining cheesecake mixture to frost the cooled cakes, applying it evenly on top and around the sides. Create decorative swirls with a spatula for an elegant finish.
Notes
- Make sure the cream cheese is at room temperature for smooth mixing.
- Use gel food coloring for a richer red color without altering batter consistency.
- Allow cakes to cool completely before frosting to prevent melting.
- A toothpick test ensures the cakes are baked through without overbaking.
- This cake can be stored in the refrigerator for up to 3 days.
